Milk Chocolate and Nutella Icing
Ice Primrose Bakery's Nutella Cupcakes using this recipe.
|300g||good-quality milk chocolate (at least 20% cocoa solids)|
|2 tbsp||unsalted butter|
|½ tsp||good-quality vanilla extract|
|250g||Nutella chocolate hazelnut spread|
You will need an electric hand mixer.
Melt the chocolate either in a heatproof bowl over a saucepan of simmering water on the hob, or in a microsafe bowl in the microwave (heat on a medium heat for 1 minute, stir and then heat for a further minute, taking care not to burn the chocolate). When the chocolate is melted and runny, pour into a large mixing bowl and allow to cool slightly.
Add the double cream, butter and vanilla extract and beat well with an electric hand mixer. Beat in the Nutella until the icing is smooth and creamy. It should be suitable to use straight away, but if it is a little runny put it into the fridge for half an hour or so. You can store any unused icing in the fridge for 3-4 days. Before reusing, allow it to come to room temperature and beat well.